Sukiyaki Japanese Vegetable Dinner Recipes

JAPANESE SUKIYAKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
• Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
• Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

VEGETARIAN SUKIYAKI

Steps:

• Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
• Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
• Push the mushrooms to the side; add the squash and zucchini.
• Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
• Lower the heat and simmer until the squash is tender, about 5 minutes.
• In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
• Cook until tender, about 5 minutes more.
• Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
• To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
• Add more vegetables as the skillet empties.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Steps:

• In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
• Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
• Remove from wok and serve at once on a preheated dinner plate.

SUKIYAKI (JAPANESE VEGETABLE DINNER)

Steps:

• Blend soy sauce, sugar, cornstarch, and bouillon in small bowl set aside. Heat oil in large skillet on medium-high heat. Add cabbage, scallions, and carrots stir to blend. Pour bouillon mixture over vegetables cover and simmer 5 minutes. Add mushrooms, bean sprouts, and celery cover and simmer 2 minutes. Stir. Add meat and spinach simmer 2 minutes. Serve hot with rice.